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eggs water kosher salt sauce Worcestershire sauce unsalted butter parsley chives tarragon nonstick skillet
Viewed: 8 - Published at: 6 years agoIngredients
- 3 eggs, lightly beaten, room temperature
- 1 teaspoon tepid water
- 1/2 teaspoon kosher salt
- Hot sauce, to taste
- Worcestershire sauce, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon washed, dried and chopped parsley leaves
- 1 small bunch chives, minced
- 1 tablespoon washed, dried and chopped tarragon leaves
- Buttered toast slices
- 6 -inch nonstick skillet
Method
- In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce.
- Whisk only enough to integrate the eggs.
- You dont want to whip too much air into them or make them frothy.
- Put the skillet over medium heat and add the butter.
- Swirl the butter around as it melts so it coats the whole surface of the pan.
- When the butter is melted (but not browned), lower the heat and pour in the egg mixture.
- Use a fork to stir the eggs slightly, as if you were scrambling them.
- Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds.
- Sprinkle the herbs over the eggs.
- Lift the handle of the pan up tilting the pan away from you and towards the heat.
- This tilting should cause the omelet to slide down in the pan a little.
- Fold the edge closest to you towards the center.
- Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down.
- Serve immediately with buttered toast slices.
